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朴正吉 충주대학교 1997 한국교통대학교 논문집 Vol.32 No.2
Ginger, allspice, mustard, red pepper, onion and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus helveticus KFCC 11223 and Pediococcus pentosaceus KFCC 11504 in a liquid medium. At 4,8, and 12 g/l levels all spices except clove stimulated acid production by starter bacteria, but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above teh 4g/l level, but low concentration(0.5~2.0 g/l) stinulated acid production. High concentration of onion (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.
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박정길 慶星大學校 1999 論文集 Vol.20 No.1
At the present time, the university preparing the 21st century require a great reform in rarious ways, particularly a renovation of the function of the university library. for this reason, K university have be made the most of characteristics in the information processing of the university. The duty of university library is to distribute the accumulated, processed and stored academic information promptly and accurately to professors, researchers and students who are in need, and there by to enhance their research capability. And as a part of structual reform have been processing in the university, there are the necessary to construction the academic information organization which is make into one a function of university library and the software development center. Accordingly, for the efficient conduct of achievement the function of the academic information is necessary a study on the planning to construction of the academic information building. the conclusion of this study are as follows. 1) An academic information building(a provisional name ) have to built without delay in case of the K university. 2) It has to present an ideology of a university establishment to embody the Christian religion. 3) It has to planning for integrate a function and organization of the university library, information center, research institute. 4) It will be construct to be in the direction of the economically a useful building, a magnificent building. 5) It will be to be control and arrangment by modular planning to extend and to reconstruct in the case of need in the future. 6) An academic information building is have to planning of construction to be suitable computer system of information processing and information retrieval.
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Saccharomyces cerevisiae와 lactic acid bacteria를 이용한 탁주 주모에 관한 연구
朴正吉,鄭政淑 충주대 2003 産業科學論文集 Vol.11 No.-
The purpose of this research was industrially to choose the best yeast strain and fermentative conditions for Korean traditional Takju manufacturing. The changes of pH, total titratable acidity, and reducing sugars in seed mashes, were measured during fermentation at 20℃ and 25℃ for three days. The results were as follows : 1. In seed mashes, the mixed culture with Sacchromyces cerevisiae C and lactic acid bacteria at 20℃ as well as Sacchromyces cerevisiae A and lactic acid bacteria at 25℃ showed almost the same pH 3.28. It was the lowest value among the different fermentation and enough condition for safety of Takju brewing in order to prevent mashes from putrefaction during fermentation. 2. The total titratable acidity produced by Sacchromyces cerevisiae C and lactic acid bacteria showed the highest numerical value of 2.76% at 20℃ and 2.37% at 25℃. 3. Also the reducing sugar contents in seed mashes fermented by Sacchromyces cerevisiae B and lactic acid bacteria showed 1.47% at 25℃, and the mixed culture by Sacchromyces cerevisiae C and latic acid bacteria spent more reducing sugar.
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朴正吉 忠州大學校 1994 한국교통대학교 논문집 Vol.29 No.2
The effect of sour liquid ferments with lactic bacteria on the baking properties and qualties of with pan bread were studied. The mixed culture of Lactobacillus brevis CHR.HANSEL L-62 and Lactobacillus plantarum CHR.HANSEL L-73 had higher acid equivalents and lower pH values than single or mixed culture of other lactic acid bacteria which have been used for traditional sour dough bread. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and produce total titratable activity of 0.54% whereas conventional sponge dough for control had 0.46% of activity. On comparision with control, the bread made with sour liquid ferments was judged to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. The effect on the staling rate and firmness of the bread with sour liquid ferments was considered that sour bread had more extended staling rate and less firmness than control bread during storage for 6 days at 25℃
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박정길 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-
This study was primarily investigated in regard to changes in pH and total titratable acidity on fermentation temperature and time in flour preferments in order to develop the best formulas and their fermentation processes of preferments. The optimum formula of flour preferments was industrially determined for ingredients, which were composed of 100g wheat flour, 0.03g calcium ions, 2g skimmed milk, powder 1-2g salt, 3g sucrose, 153g water, 1.5g baker's yeast, and 0.05-0.1g Lactobacillus brevis as flour basis. The fermentation temperature for 18℃ was better than that for 25℃ for pH stability and microbial contamination prevention of flour preferments. The pH value of flour preferments fermented by mixed strain with baker's yeast and Lactobacillus brevis were decreased more than that of single strain, respectively. Among of experimental groups, the mixed culture of 1.5% baker's yeast and 0.1% Lactobacillus brevis had lower pH value and higher total titratable acidity than that of other groups. The effects of salt concentration on pH of flour preferment were not significant difference,s but the flour preferments consisting with 2.5% salt formula was faster fermentation velocity for acid production. The effect of sucrose or glucose on pH of flour preferments was better than others for taste and flavor of preferments. Finally these developed fomula for flour preferment can be applied to various breads and adjusted it on depending upon production facilities and other conditions.
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리서치 : 정보사회에 있어서 대학도서관의 참고봉사 -그 이상과 현실, 미래적 전망-
박정길 한국디지틀도서관포럼 2000 디지틀 도서관 Vol.19 No.-
바람직한 참고봉사의 열매는 도서관의 일차적 기능(준비적 기능, 기술적 기능)이 튼실할 뿐만 아니라 도서관의 모든 스탭의 적극적인 협력과 참고사서의 훌륭한 자질이 십분 발휘된 토양 위에서 피어나는 향기로운 꽃이요 결실인 것이다. 성공적인 참고봉사의 구현이야말로 도서관의 존재가치와 목적을 이용자들(공공시 민들)에게 인식시켜 주는 최대의 무기요, 사서직 이 대중들에게 존경받고 인정받는 매력적인 역할이 아닐 수 없다.
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